This is my family’s favorite chocolate chip cookie! It is a classic flavor with crisp edges and a soft center with lots of chocolate in every bite.

Prep 15

Bake 12

Total 37

Yield 24 cookies

Print Recipe

Prep Time 15

Cook Time 12

Cooling time 10

Total Time 37

Servings: 24 cookies

Course: Dessert

Cuisine: American

Ingredients

1 cup cold butter, unsalted cut into small cubes
½ cup sugar
1 cup light brown sugar tightly packed
2 large eggs
1 tsp vanilla
3 cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
1 tsp cornstarch
1 tsp baking soda
1 tsp salt
2 ½ cups chocolate chips
flaky sea salt optional

Equipment

1 Large cookie scoop 4 Tablespoon Scoop from King Arthur

Instructions

Preheat oven to 400℉. Line two baking sheets with parchment paper.
In a stand mixer with a flat beater or a large mixing bowl, beat together the cubed cold butter with the sugar and brown sugar until no clumps remain, about 3 minutes.
Add in eggs one at a time, mixing well after each addition.
Add the vanilla and mix well.
In a separate medium size bowl, whisk together the flour, cornstarch, baking soda, and salt. Add to the batter and mix just until incorporated.
Add in the chocolate chips and mix just until combined.
Using a large cookie scoop, scoop 12 cookies onto each baking sheet. Flatten slightly.
If desired, add flaky sea salt to the top of your cookies.
Bake for 12 minutes until light golden brown. Let the cookies cool for 5 minutes on the hot baking sheet and then slide the parchment paper with the cookies off of the baking sheet and continue cooling on the countertop.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.

You can use milk, semi sweet, or dark chocolate chips or a mix of all three! You could also substitute with other add-ins such as nuts, butterscotch chips, peanut butter chips, and white chocolate chips.